Apples everywhere: the core of a fall diet

Apple strudel

Apple strudel (Credit: Apple strudel from Hospoda)

With Gov. Andrew Cuomo recently proclaiming this year's apple crop as the best it's been in years, we can't help but be jazzed about the crunchy autumnal fruit. And we're not alone. Here are our picks for the best ways to enjoy the fall favorite:

An apple-accented smoked salmon appetizer

At Domain NYC, a Modern American restaurant near Columbia University, two-time Michelin-starred executive chef Derrick Styczek adds parisienne-cut Honeycrisp apples to his House Cured Gravlax for maximum flavor and crunch. $12. Domain NYC, 2869 Broadway, 212-678-8585

Apples as a main course (and a cocktail, too)

Order the Lenox Pork for Two at Red Rooster Harlem and enjoy chef Marcus Samuelsson's delectable roasted Granny Smith apples with grilled bratwurst, Brussels sprouts, bacon, yams and black garlic chimichurri. And the apple action doesn't stop there. Head downstairs to Ginny's Supper Club, Red Rooster's live music venue, to sip the Smokey Apple, a Mexican-inspired fall cocktail featuring del Maguey vida mezcal, lime, baked apple bitters and fresh Granny Smith apple slices. Lenox Pork for Two, $65. Red Rooster Harlem, 310 Lenox Ave., 212-792- 9001; Smokey Apple, $13. Ginny's Supper Club, 310 Lenox Ave., 212-421-3821

A new take on an apple parfait

Seasonal local apples take center stage at Toro, a Barcelona-style tapas bar that just opened in Chelsea. Chefs Ken Oringer and Jamie Bissonnette have created a light and airy parfait made of heirloom Ginger Gold and Rhode Island Greening apples (sourced from the Union Square Greenmarket), gooey caramel (with just a hint of licorice flavor) and raw goat's milk yogurt. $8. Toro, 85 10th Ave., 212-691-2360

Apple pie with a twist

At Thistle Hill Tavern in Park Slope, chef-owner Dale Talde reinvents the American classic with his McDowell's apple pie, featuring tart Granny Smiths (Talde says this variety holds up better than others when cooked), accented with buttered cider and cinnamon gelato. $8. Thistle Hill Tavern, 441 Seventh Ave., Brooklyn, 347-599-1262

A deconstructed apple strudel

At Hospoda, a Yorkville restaurant that serves New American beer-inspired cuisine, pastry chef Lukas Pohl breathes new life into apfelstrudel by deconstructing this traditional Austrian pastry. Atop house-made smoked vanilla ice cream (made by smoking Tahitian vanilla beans and cream over cherrywood chips) sits cinnamon-sugar "quark," which has a Pop Rocks-like texture, marble-shaped green apple pieces glazed in butter and cinnamon simple syrup, an apple liqueur gel and green applesauce, most of which is crowned with a puffy pastry "chip." $12. Hospoda, 321 E. 73rd St., 212-861-1038

A French classic returns

Back this week at Gotham Bar and Grill after debuting last fall: Tarte Tatin for Two. This French classic, a light, flaky puff pastry made with perfectly caramelized Braeburn apples, is presented in a copper Mauviel pan before being taken back to the kitchen to be divided into two portions. It's served (at dinner only) with a scoop of homemade vanilla ice cream. $28. Gotham Bar & Grill, 12 E. 12th St., 212-620-4020


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